Caribbean Bean Chilli Bowl

While the rice is cooking, finely chop the red onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Roughly chop the tomato. Roughly chop the coriander. Drain the sweetcorn (see ingredients list). Drain and rinse the red kidney beans (see ingredients list). Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until starting to soften, 3-4 minutes. Add the garlic and mild Caribbean jerk seasoning (see ingredients list) and cook until fragrant, 1-2 minutes.

Add the red kidney beans, chopped tomatoes and water (for the sauce) to the frying pan and simmer until slightly thickened, 2-3 minutes. Remove from the heat and stir through the butter. Season to taste with salt and pepper.

While the chilli is simmering, heat a medium frying pan over a medium-high heat. When the pan is hot, add the shredded coconut. Toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a small bowl. Add the tomato, coriander and white wine vinegar to the bowl with the charred corn, and season with a pinch of salt and pepper. Drizzle with olive oil and toss to coat.